By Anne Custer

Do you live in Dallas, Houston, Denver, Des Moines, or Omaha? You’re in luck! Blue Bunny has come out with a dairy free ice cream line and it is being tested in Kroger stores in select cities. The line features four flavors: Chocolate, Vanilla, Mint Chip, and Mocha Fudge. The packaging does not claim to be vegan, but the ingredients look to be free of animal products. The source of sugar is not labeled. We have reached out to Blue Bunny asking if it is vegan and what exactly is in the “natural flavors.” Their response was: “Blue Bunny Dairy Free Ice Cream is not certified Vegan. The ingredients of the natural flavors are proprietary to our suppliers.” Whether or not this ice cream meets your needs, hopefully other companies will follow suit with their own dairy free ice cream. According to the Huffington Post, Ben & Jerry’s are currently in the works of their own product, but it won’t hit shelves until spring 2016. Here is the list of ingredients for Blue Bunny Dairy Free Ice Cream.

Chocolate:
INGREDIENTS: Almond Milk (Water, Almonds), Sugar, Corn Syrup, Coconut Oil, Cocoa Processed with Alkali, Inulin, Isolated Soy Protein, Contains 1% or less of Natural Flavors, Calcium Carbonate, Carob Bean Gum, Guar Gum, Carrageenan, Soy Lecithin.

Vanilla:
INGREDIENTS: Almond Milk (Water, Almonds), Water, Sugar, Corn Syrup, Coconut Oil, Inulin, Isolated Soy Protein, Vanilla Extract, Contains 1% or less of Calcium Carbonate, Carob Bean Gum, Guar Gum, Carrageenan, Soy Lecithin.

Mint Chip:
INGREDIENTS: Almond Milk (Water, Almonds), Sugar, Corn Syrup, Coconut Oil, Unsweetened Chocolate, Inulin, Isolated Soy Protein, Contains 1% or less of Natural Flavors, Calcium Carbonate, Carob Bean Gum, Guar Gum, Carrageenan, Soy Lecithin, Dextrose, Spirulina Extract for Color, Turmeric for Color.

Mocha Fudge:
INGREDIENTS: Almond Milk (Water, Almonds), Sugar, Chocolate Ribbon (Sugar, Water, Cocoa, Chocolate Liquor, Food Starch, Carrageenan, Vanilla Extract), Corn Syrup, Coconut Oil, Inulin, Isolated Soy Protein, Contains 1% or less of Natural Flavors, Coffee, Calcium Carbonate, Carob Bean Gum, Guar Gum, Carrageenan, Soy Lecithin, Caramel Color.

Information on inulin is here:
http://www.vrg.org/blog/2012/10/22/oligofructose-and-fructooligosaccharides-fos-derived-mostly-from-chicory-root-or-cane-sugar/

The contents of this posting, our website and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own. If you are concerned, you may want to only eat at vegetarian or vegan restaurants.

By Ivy Grob

I began to call the University of Florida campus home in August of 2014. A recent high school graduate and only a vegetarian at the time, I was nervous and excited to move four hours away to Gainesville, Florida and to be on my own for the very first time. As I made the commute to my new town, I was faced with many uncertainties about living on campus in a dorm. Would I get along with my new roommate even though we’ve never met? Would I be successful in a large college atmosphere? Surprisingly, my diet was the last thing on my mind. I was so excited to be independent and to finally be able to go grocery shopping by myself that I decided not to buy a meal plan, plus after having to pay for my dorm out of my own pocket I decided I could not afford the upfront cost. But I had access to my own car and a communal kitchen, so I knew I would survive.

And I did survive, but I was definitely unprepared. I soon realized that I did not appreciate having meals cooked for me every night by my mother until they were gone. Nearly every day, I resorted to eating prepackaged microwave Indian and Chinese food, peanut butter and jelly sandwiches, canned soup, and I attended as many events as I could that offered free cheese pizza. I lost weight because I was eating less portions and more sporadically than at home, but I felt unhealthy and knew I needed a change. After discussions in my sustainability class and further research on my own about environmental issues and animal rights, I decided to take the next step into veganism. I knew it would not be easy at first, so I weaned myself off dairy gradually by finishing the products I still had around and then just not buying them anymore. I learned to cook better meals for myself, to make my own versions of the prepackaged junk food I once loved, and to understand the importance of reading labels at the grocery store. Veganism became an integral part of my being, and even though it made me stand out slightly from the rest of my peer group, I knew I would never go back.

Looking back on my first year of college, part of me wishes I would have gotten at least a partial meal plan as incentive to get out of my dorm and make new friends, but another part of me wonders if this would have made my transition into veganism difficult. The meal plan definitely seems like a get-out-of-jail card for cooking during stressful times of the semester like finals week. So what would the meal plan truly be like? If you are a vegan or vegetarian high school senior that is considering the meal plan for your freshman year, you deserve to know.

The University of Florida was voted to be the #1 most vegan friendly large college campus in the country by Peta2.com in 2014. This was calculated by popular vote, not by the people who actually work for Peta. If you know anything about UF, you know how competitive we are against other schools for titles. You should not to discredit this completely because there is a separate vegan section in the dining halls called the “Vegan Station,” so at least you won’t have to worry about proper labeling. Since I didn’t have access to the meal plan to investigate the Vegan Station myself, I asked a few friends that had the meal plan last year about the options.

Jess Kessler, a rising sophomore who is a Wildlife Ecology and Conservation major says, “The vegan food is usually pretty good there. The downside is there are usually very few options and the same ingredients are used for everything. My favorite vegan option was a spinach tofu wrap.” She also states the dining halls did not feature any vegan desserts.

Stephen Paolini, a Sustainability Studies major, says about the options, “Undercooked tofu topped by the entire spice drawer and thrown into cold vegetables and served with ungodly slow and inattentive service that often turned into 30 minute waits [at the] hybrid “vegan/vegetarian station”

If you want to use the dining hall as a back-up, there are a number of other restaurant options across campus where you can either substitute your meal plan or use the flex bucks that come with the purchase of a meal plan. Here is a comprehensive list with the vegan and vegetarian options at each location, but notice that many of restaurants use the same oil in all the cooking they do. The main options I see that go beyond French fries and plain rice are Moe’s Southwest Grill, Subway, and Crouton’s Hand-Crafted Salads. For desserts or drinks to take to class there is Jamba Juice and Starbucks; both can be easily manipulated to vegan. I actually found The P.O.D. Markets to be very convenient and useful because they are located all over campus. They have typical over-priced snack foods but also hummus and pretzel cups, Clif bars, and other basic meal necessities if you can’t make it to a grocery store.

See: http://www.bsd.ufl.edu/dining/files/GDS_20150216_Vegan_Guide.pdf

With any dietary choices, health should always be a forerunner on how you come to a decision. Some people can eat out for every single meal and not gain a single pound. But the freshman fifteen does exist, so eating the highly processed foods at these places everyday might start to show.

Ultimately, UF is filled with vegan friendly options, but I can easily see them becoming repetitive and boring. From a financial perspective, I’ve found reassurance in my decision to not spend the money on a meal plan. I might have lost some social opportunities, but I gained important cooking skills and learned how to properly grocery shop. If you happen to be part of a program or scholarship where the meal plan is included or the cost is not a problem for you or your family, you won’t have to give up veganism your freshman year. But if you are transitioning from vegetarianism like I was, I would consider all the options you have before making the commitment. Freshman year is filled with so many ups and downs, your vegan diet should not have to be one of the low points.

Smoothie King has added these two vegan items to their menu, and now has
a total of three vegan options on their menu.

VEGAN MANGO KALE contains
Sunwarrior® Raw Plant-Based Protein, Kale, Mango Juice Blend, Bananas,
Apple Juice, Almonds

VEGAN NUTTY SUPER GRAINS contains
Sunwarrior® Raw Plant-Based Protein, Almond Milk, Peanut Butter, Super
Grains, 100% Cocoa, Apple Juice, Bananas

For more information, see: http://www.smoothieking.com/menu/smoothies/vegan-smoothies

A member recommended this yogurt starter for making
yogurt from non-dairy milks:
http://www.culturesforhealth.com/vegan-yogurt-starter.html

She also recommended using the Instant Pot pressure cooker to speed
the process: http://instantpot.com/
See: http://instantpot.com/benefits/specifications-and-manuals/

She also felt that she had more success using vegan milk sold in aseptic
packaging, than using refrigerated non-dairy milks.

If you try these out, please let us know your experiences with these products.

This podcast is one of a series produced by brownvegan.com. In this episode, Monique of brownvegan.com chats with vegan chef and business owner Chef A Ifayomi Victory about how she overcame health issues and used healing herself to help others start a vegan journey and vegan business.

Hear the full conversation here: http://www.brownvegan.com/podcast/28-how-to-turn-your-passion-for-vegan-life-into-a-business

She also has a Kickstarter going on for a 365 Day Plant-Based calendar. Find out the details and donate here: https://www.kickstarter.com/projects/chefifayomi/365-days-plant-based-calendar

by Navaal Mahdi

Interning at The VRG has been one of the best life experiences I’ve
had thus far because I’ve been able to learn more about one of my
passions. Coming into this internship, I thought myself knowledgeable
about vegetarianism considering that I had spent countless hours
researching about vegetarianism before finally becoming vegan some
months ago. However, I was pleasantly surprised to find that there’s
always been something new to learn in the VRG office.

As a writer, I can ask for nothing more than for someone to give me
constructive criticism about my pieces because I love submitting my best
work. At The VRG, I’ve been able to dabble in writing about a variety of
topics, from creating vegan recipes to reviewing vegan products, and
I’ve even been able to give some advice to teens along the way. What’s
even better is that I’ve been able to interact with non-vegetarians
at outreach booths in a professional environment, which means that I
have been able to help people learn more about the ethical and health
reasons that explain why many vegetarians choose not to eat meat and
animal products. Together, both of these experiences have made me more
passionate about being vegan, and after working with an organization
that helps to spread awareness to so many people around the world about
animal cruelty as well as healthy eating, I know that I will always try
to do the same in my life.

I came into The VRG wanting to learn how to be firm in my beliefs
regarding veganism, and I’m leaving having gained that skill. When
someone asks me why I choose to be vegan, I now know how to confidently
respond. What’s even better is that though I’ve gained so much knowledge
here, I know that there’s still a lot out there that I need to learn. I
can’t wait to continue to learn about my passions because my work with
The VRG has taught me that if you keep exploring and advocating for what
you love, you’ll finally find out your calling. I want to make a
positive change in the world, and I’m so motivated to do that now.

Contact The Vegetarian Resource Group if you would like to intern
in Baltimore or long distance. You can see the work of past interns at:
http://www.vrg.org/student/index.php. If you would like to support internships, you can donate at www.vrg.org/donate.

No Cholesterol Passover Recipes book is a valuable cookbook for vegans during Passover. Anyone who has observed Passover rules for food restrictions and is vegan knows how difficult it can be, especially if you’re doing this for eight days. This vegan cookbook includes recipes such as eggless blintzes, dairyless carrot cream soup, festive macaroons, apple latkes, sweet and sour cabbage, knishes, vegetarian chopped “liver,” no oil lemon dressing, eggless matzo meal pancakes, and much more. This book is also very useful for anyone on a restricted diet for health reasons and perhaps should not being eating all the egg dishes that are usually served during this holiday.

To purchase the kindle format, see: http://www.amazon.com/Cholesterol-Passover-Recipes-Debra-Wasserman/dp/0931411149

To purchase this book in print from The Vegetarian Resource Group go to: http://www.vrg.org/catalog/

Myrial Holbrook

My time in Baltimore at The Vegetarian Resource Group has been an amazing experience—I’ve observed and taken part in a non-profit organization and a broader movement, enhanced my nutritional knowledge, and renewed my passion for vegetarianism. I’ve only been here for three weeks, but the VRG has expanded my horizons professionally and personally.

I started out at the outreach booth at the Baltimore VegFest. With that experience, I was already amazed by the number of vegetarians and vegans and their enthusiasm for the cause. I had always been the minority—a vegetarian in mostly-omnivorous Columbus, Ohio. For the first time, I felt that I had become a part of something bigger than my own personal choice to become a vegetarian—I had become part of the movement.

The VegFest was a great first experience for my internship with The VRG, but it was only the beginning. On my first office day, Charles led me around the office, a small but mighty powerhouse of the health, nutrition, and ethics that support the veg lifestyle. That day, we were also visited by the University of Maryland dietetic interns. I have never met with a dietitian, so this experience was particularly enlightening. We discussed the ethical dilemmas that a dietitian faces in both corporate and counsel settings, possible vegan meal plans, and the changing needs of clientele. I realized how important it is to make nutritional expertise accessible to the public, for so few people actually take this initiative in their diet planning, even when they really need to.

After the dietetic interns left, I began my work as an intern in earnest. I wrote blog posts and articles on vegan hotspots in my hometown, Columbus, reviews on restaurants here in Baltimore, Veggie Bits on vegan products (free samples here at The VRG are a fabulous perk of the work), my experience and diet as a vegetarian athlete, research into vegan labeling at supermarkets, the new black bean burger at Wendy’s, and vegan options at Disney World. I learned to be skeptical about nutritional information, especially in terms of product verification. In my pursuit of information about the new black bean burger at Wendy’s, for example, I realized how much probing and investigation this kind of nutritional research requires. I called and e-mailed customer service, press representatives, nutritionists, and corporate authorities of Wendy’s and still could not obtain the exact ingredients of the burger to confirm or deny the burger’s classification as vegan. I learned how nebulous the definitions of vegan and vegetarian can be depending on the person or corporation, and how you must examine every product carefully to determine if it is suitable for your particular dietary preferences and needs. Before my internship I trusted labels and company statements. Now, however, I realize how important it is to do your own research and confirmation.

In addition to writing articles, I also did design work at The VRG. As editor-in-chief of my high school newspaper, I have some experience with and greatly enjoy page layout design. I was able to put my skills to use in the design of a postcard for The VRG that will be distributed at future booth events. I also did some HTML coding and graphic design for a picnics landing page on The VRG website. This work helped me to understand what a non-profit organization must prioritize on paper and online in terms of vision and message. For example, I went through many versions of the postcard in order to bring continuity and consistency to both sides of the postcard. I also had to develop an effective categorization system for the picnics landing page. Through these projects my focus expanded from novice design to a professional awareness. Debra and Samantha, with their expertise in design, helped me to gain this professional awareness through their careful attention to detail and their helpful edits.

My projects during my internship at The VRG expanded my professional focus, but perhaps the most important aspect of my internship was the networking. Months before my internship even started, Charles was emailing me contacts of present and past interns, possible future professors for me to meet with when I go to Princeton next year, Ohio dietitians, people who shared my language or international interests in Spanish and Chinese, and other figures in the movement. Networking with these amazing people helped me to start thinking about my future path as a vegetarian, a college student, and an instrument of change. Once I arrived at The VRG, I continued to meet wonderful people. I met a holocaust survivor who became an animal rights activist, owners of local restaurants and bakeries, vegans and vegetarians aspiring to bring their lifestyle to kids and retirement homes through personal projects….Meeting these wonderful people was amazing, but I am especially grateful for my connections with The VRG staff–Charles informed me of the factors and motivations in movements and non-profits; Debra conversed with me about design and her experiences in international relations and Spanish; Samantha helped me with my professional designs and gave me delicious samples to try for Veggie Bits; Nina represented a great example of how to conduct outreach for a non-profit and was always willing to provide recommendations for eclectic events in Baltimore; the other interns were accepting and diverse, and I learned so much from our conversations about our experiences with vegetarianism and The VRG. These connections have widened my perspective of the movement and renewed my passion for spreading the vegetarian lifestyle. Through my experience at The VRG, I am thoroughly equipped to bring back what I have learned to my friends and family. Perhaps the knowledge that I share with them will have enough of an impact to finally persuade them to make the switch to vegetarianism and advance the movement.

My experience here at The VRG has been absolutely phenomenal. My only complaint is that it has been too short—three weeks have flown by and I’m ready to continue here. Although I can’t stay in Baltimore, I will continue my work for the movement. For me, this internship is only the beginning of my commitment to The VRG and its mission.

Myrial completed her High School internship with The Vegetarian Resource Group. She will be entering Princeton University this fall.

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Below are some recent additions. The entire guide can be found here: http://www.vrg.org/restaurant/index.php

B’Gabs Goodies
1450 E 57th St.
Chicago, IL 60637

Located in Chicago’s Hyde Park, B’Gabs Goodies offers organic, raw foods, juices, and smoothies. Notable menu items include veggie burgers, burritos, and sloppy Joes made with greens, veggies, and seeds.

Calabash Tea & Tonic
1847 7th St. NW
Washington, DC 20001

The tea house atmosphere is warm and cozy with that hipster flare. The baristas are very knowledgeable on their teas and the vegan diet. The tea house opened in 1976, which makes for a trusting customer. I got the vegan chili and paired it with Goddess Kali’s Hibiscus Healer – a light decaf herbal tea. The warm chili and the balancing herbal tea, mixed with the cool ambiance was heaven. I will definitely be returning to test out their vegan baked goods and other teas.

Chickpea
589b Park Ave.
Worcester, MA 01603

If you have a craving for delicious food, check out Chickpea Cafe, a vegan sandwich and ice cream shop that donates 100% of its profit to animal rights organizations. Their Mediterranean sandwich sounds delectable, as it is made with mushrooms, hummus, artichoke, peppers, sun dried tomatoes, olive tapenade, pepperoncini, capers, baby spinach, and fresh tomato on ciabatta. Pair that with some Sweet Date Vegan Ice Cream and you have a meal that’s good for you and satisfies your sweet tooth!

Elements Real Food
233 South Liberty St.
Asheville, NC 28801

A vegan juice bar and cafe with a large selection of different juices, smoothies, sandwiches, and entrees. Popular menu items include the “Smoked Pesto Panini” (made with Portabello Mushroom, Pumpkin Seed Pesto, Tomato, and Spinach) and Cocoa Mint Mouse Pie.

Plant Food and Wine
1009 Abbot Kinney Blvd.
Venice, CA 90291

This upscale eatery focuses on providing delicate and healthy plant-based dishes along with excellent wine pairings. Menu items include Eggplant Bahn Mi and Sprouted Farro Risotto. The menu also features a wide selection of house-made nut cheeses and desserts. Closed between lunch and dinner, so call ahead for hours. Call or check on the web to make reservations.

Simply Pure
707 Fremont St., Ste. 2310
Las Vegas, NV 89101

A cafe serving a variety of gourmet vegan foods, created by vegan chef, Stacey Dougan. Selections include Jicama Chili Cheese Fries, Thai Basil Spring Roll, and Zucchini Pasta. Also offered are a raw salad bar, desserts, and fresh pressed juices.

Truce
1428 W. 32nd St.
Minneapolis, MN 55408

Whether you’re looking to revitalize your body after a workout or you just want a fresh-tasting drink after a long day, Truce is a solid option to check out for the best all-organic freshly produced juicy goodness. Make sure to try the Glow Greens juice which includes the unusually tasty ingredient, dandelion greens, along with grapefruit, pear, cucumber, romaine, parsley, and orange.

Urban Fresh
73 E. Pennington St.
Tucson, AZ 85701

Drop into Urban Fresh if you’re looking for a place to dine with a casual, laid-back atmosphere. The menu encourages healthy eating as it specifically has fresh juices and nourishing smoothies. Even their salads promote all raw energy, like with the Vibe Alive option that has kale, mixed greens, goji berries, hemp seeds, pea shoots, cucumbers, sprouts, beets, carrots, daikon, and cherry tomatoes, topped off with walnuts and acai and chia dressing. Don’t miss out on this healthful food!

Vegan House
20 W. Adams St.
Phoenix, AZ 85003

With a menu that boasts dozens of different dishes to try, picking one is difficult. Regardless of whether you try the vegan shrimp or green curry, you will leave Vegan House feeling that you’ve spent your time and money well! Staying for dessert will only make you happier; your sweet tooth cravings are sure to be cured by their unique sweet purple rice with mango.

Vida de Café
102 8th Ave.
St. Pete Beach, FL 33706

Vida de Cafe serves mostly raw foods, and the menu is entirely vegan. Selections include the Pepper and Herb Nut Cheese Plate and Mushroom Tostada. Raw vegan cheesecake is also available for dessert. Those interested in raw food classes can check their website to book an event. Be sure to check out the daily specials. Outdoor seating available.

Saturday, June 20th, The Vegetarian Resource Group will have a booth at the Richmond Vegfest in Virginia. The event is in Azalea Gardens at Bryan Park and runs from noon to 6 PM. There will be delicious veggie food, exhibits, speakers, music, family fun activities, and more. The event is free to the public. Stop by the VRG booth and say hi.

For details see: http://www.veggiefest.org/